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Archive for the ‘main dish’ Category

Skillet Beef Tamales

Skillet Beef Tamales

Ingredients
1 pound lean ground beef (90% lean)
1/3 cup chopped sweet red pepper
1/3 cup chopped green pepper
2 cups salsa
3/4 cup frozen corn
2 tablespoons water
6 corn tortillas (6 inches), halved and cut into 1/2-inch strips
3/4 cup shredded reduced-fat cheddar cheese
5 tablespoons fat-free sour cream

Directions
In a large nonstick skillet coated with cooking spray, cook beef and peppers over medium heat 6-8 minutes or until beef is no longer pink and vegetables are tender, breaking up beef into crumbles; drain. Stir in salsa, corn and water; bring to a boil.

Stir in tortilla strips. Reduce heat; simmer, covered, 10-15 minutes or until tortillas are softened. Sprinkle with cheese; cook, covered, 2-3 minutes longer or until cheese is melted. Serve with sour cream.

Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve with sour cream. Yield: 5 servings.

Recipe found here: Skillet Beef Tamales

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Beef Rouladen

Beef Rouladen

Ingredients
1/4 cup Dijon mustard
8 slices beef top round steak (1/4 inch thick and 4 ounces each)
Salt and pepper to taste
8 bacon strips
1 large onion, cut into thin wedges
3 tablespoons canola oil
3 cups beef broth
1/3 cup all-purpose flour
1/2 cup water
Chopped fresh parsley, optional

Directions
Lightly spread mustard on each slice of steak; sprinkle with salt and pepper. Place 1 bacon strip and a few onion wedges on each slice; roll up; secure with toothpicks.

In a large skillet, brown beef in oil until no longer pink; drain. Add broth; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender.

Remove meat and keep warm. Combine flour and water until smooth; gradually stir into broth. Bring to a boil, stirring constantly until thickened and bubbly. Remove toothpicks. Return to gravy; heat through. Sprinkle with parsley if desired. Yield: 8 servings.

Recipe found here: Beef Rouladen

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Slow Cooker Mushroom Chicken & Peas

Slow Cooker Mushroom Chicken & Peas

Ingredients
4 boneless skinless chicken breast halves (6 ounces each)
1 envelope onion mushroom soup mix
1 cup water
1/2 pound sliced baby portobello mushrooms
1 medium onion, chopped
4 garlic cloves, minced
2 cups frozen peas, thawed

Directions
Place chicken in a 3-qt. slow cooker. Sprinkle with soup mix, pressing to help seasonings adhere. Add water, mushrooms, onion and garlic.

Cook, covered, on low 3-4 hours or until chicken is tender (a thermometer inserted in chicken should read at least 165°). Stir in peas; cook, covered, 10 minutes longer or until heated through. Yield: 4 servings.

Recipe found here: Slow Cooker Mushroom Chicken & Peas

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Hash Brown & Chicken Brunch Casserole

Hash Brown & Chicken Brunch Casserole

Ingredients
15 large eggs, beaten
1 package (28 ounces) frozen O’Brien potatoes
1 rotisserie chicken, skin removed, shredded
1-1/2 cups 2% milk
1 can (10 ounces) diced tomatoes and green chilies, undrained
2 cups (8 ounces) shredded cheddar cheese, divided
5 green onions, chopped
3 tablespoons minced fresh cilantro
1 teaspoon ground cumin
1-1/2 teaspoons salt
1/2 teaspoon pepper

Directions
In a very large bowl, combine eggs, potatoes, chicken, milk, tomatoes, 1 cup cheese, green onions, cilantro and seasonings until blended. Transfer to a greased 13×9-in. baking dish; sprinkle with remaining cheese. Refrigerate, covered, several hours or overnight.

Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, 1-1/4 to 1-1/2 hours or until golden brown and a knife inserted near the center comes out clean. Let stand 5-10 minutes before serving. Yield: 12 servings.

Recipe found here: Hash Brown & Chicken Brunch Casserole

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Artichoke Chicken Pasta

Artichoke Chicken Pasta

Ingredients
6 ounces uncooked fettuccine
2 teaspoons all-purpose flour
1/3 cup dry white wine or broth
1/4 cup reduced-sodium chicken broth
3 teaspoons olive oil, divided
1 pound boneless skinless chicken breasts, cut into thin strips
1/2 cup fresh broccoli florets
1/2 cup sliced fresh mushrooms
1/2 cup cherry tomatoes, halved
2 garlic cloves, minced
1 can (14 ounces) water-packed artichoke hearts, drained and halved
1/2 teaspoon salt
1/2 teaspoon dried oregano
1 tablespoon minced fresh parsley
1 tablespoon shredded Parmesan cheese

Directions
Cook fettuccine according to package directions; drain.

Meanwhile, in a small bowl, mix flour, wine and broth until smooth. In a large nonstick skillet coated with cooking spray, heat 2 teaspoons oil over medium heat. Add chicken; cook and stir 2-4 minutes or until no longer pink. Remove from pan.

In same skillet, heat remaining oil over medium-high heat. Add broccoli; cook and stir 2 minutes. Add mushrooms, tomatoes and garlic; cook and stir 2 minutes longer. Stir in artichoke hearts, salt, oregano and flour mixture. Bring to a boil; cook and stir 1-2 minutes or until thickened.

Add fettuccine, chicken and parsley; heat through, tossing to combine. Sprinkle with cheese. Yield: 4 servings.

Recipe found here: Artichoke Chicken Pasta

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Onigiri - Japanese Rice Balls

Onigiri – Japanese Rice Balls

Ingredients
4 cups uncooked short-grain white rice
4 1/2 cups water
1 cup water
1/4 teaspoon salt
1/4 cup bonito shavings (dry fish flakes)
2 sheets nori (dry seaweed), cut into 1/2-inch strips
2 tablespoons sesame seeds

Directions

Prep
20 m
Cook
30 m
Ready In
1 h 10 m

Wash the rice in a mesh strainer until the water runs clear. Combine washed rice and 4 1/2 cups water in a saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat to low; cover.
Simmer rice until the water is absorbed, 15 to 20 minutes. Let rice rest, for 15 minutes to allow the rice to continue to steam and become tender. Allow cooked rice to cool.

Combine 1 cup water with the salt in a small bowl. Use this water to dampen hands before handling the rice. Divide the cooked rice into 8 equal portions. Use one portion of rice for each onigiri.

Divide one portion of rice in two. Create a dimple in the rice and fill with a heaping teaspoon of bonito flakes. Cover with the remaining portion of rice and press lightly to enclose filling inside rice ball. Gently press the rice to shape into a triangle. Wrap shaped onigiri with a strip of nori. Sprinkle with sesame seeds. Repeat to make a total of 8 onigiri.

Recipe found here: Onigiri – Japanese Rice Balls

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eggs benedict with cheese sauce

Double-Cheese Eggs Benedict

Ingredients
2 tablespoons butter
2 tablespoons plus 1-1/2 teaspoons all-purpose flour
1-1/2 cups 2% milk
1/4 cup shredded cheddar cheese
2 tablespoons shredded Parmesan cheese
1/2 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon white pepper

POACHED EGGS:
1 tablespoon white vinegar
8 eggs
4 English muffins, split and toasted
8 slices Canadian bacon, warmed
8 bacon strips, cooked and crumbled

Directions
For cheese sauce, in a large saucepan, melt butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to medium-low. Add the cheese, mustard, salt and pepper, stirring until cheese is melted. Cover and keep warm.

Place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip egg into water.

Cook 4 eggs, uncovered, until whites are completely set, about 4 minutes. With a slotted spoon, lift each egg out of the water. Repeat with remaining eggs.

To assemble, top each muffin half with one slice Canadian bacon, one egg, cheese sauce and bacon. Yield: 8 servings.

Recipe found here: Double-Cheese Eggs Benedict

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